Macabeo from young vines planted over clay and limestone on the highest plain of the Terra Alta at over five hundred metres above sea level. Around half the grapes were pressed directly, whilst the balance was macerated for four days, before being pressed to vats and terracotta amphorae for a short rest. Pale straw-yellow in the glass, a gentle spritz carries delicate notes of flowers, citrus and chalk, making for a wonderful aperitif.